Lemon Curd Tartlets
70 g (2 ½ oz) Butter, slightly softened
30 g (1 oz) Sugar
70 g (2 ½ oz) Plain (All-Purpose) Flour
25 g (1 oz) Ground Almond
A Pinch of Salt
75 g (2 ½ oz) Butter
3 Eggs, lightly beaten
230 g (1 cup) Sugar
Juice and Finely Grated Rind Of 2 Lemons
To make the pastry, cream together the butter and sugar with a wooden spoon. Add the flour, ground almonds and a pinch of salt and mix well, using your hands when it becomes a little stiff, until the pastry comes together. Flatten slightly, cover with plastic wrap and refrigerate for at least half an hour before using.
Now make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool at room temperature.
Preheat your oven to 180˚C (350˚F). Roll out the pastry thinly on a lightly floured work surface and cut out circles of pastry to line about 12 shallow tartlet tins. Line with baking paper, fill with baking beans or weights and blind bake for 8 to 10 minutes, or until the visible pastry is golden and cooked. Remove the paper and beans and cook for another couple of minutes to dry the bases. Remove from the oven and leave to cool before gently removing from the tartlet tins. When completely cooled, fill with lemon curd.